Ofada stew in soup bowl

Ofada stew is highly flavoured with 'Ede' (crayfish) and 'Iru' (fermented locust beans). Other ingredients to prepare this sauce include: large bell peppers 'Tatase', unripe scotch bonnet peppers, red onions, boiled goat/cow meat (boiled with red onion, scotch bonnet pepper, salt and stock cubes), cow skin 'ponmo' (boiled with salt until soft), smoked dried fish, smoked dried shrimp 'Ede', bleached palm oil, fermented locust beans ‘Iru’, stock cubes and salt to taste. Roughly blend the peppers, and red onion. Boil on medium heat till it reduces to a paste. Slice red onions and set aside. In a separate pot, sauté the sliced red onions in bleached palm oil on medium heat until the onions turn slightly brown. Add the smoked dried fishes, shrimps and cook for 10 minutes. Add the pepper paste, and cook on low heat for 10 minutes. Chop the braised goat/cow meat and ponmo, add them into the pot, add broth, continue cooking for 15 minutes. After 15 minutes of cooking, add ‘iru’ and stock cubes, stir, and cook for 10 minutes (until the oil floats above the stew). Serve with boiled ofada rice. To prepare Ofada rice, boil water in a pot, rinse ofada rice thoroughly and add to pot of boiling water. Add salt and a table spoon of oil and cook until it is soft.